How Sweet It Is?

2Phat said:

http://www.slate.com/id/2165999/?GT1=10034

Just incase you ever wanted to know.

Thanks, the article is informative.

But I prefer honey to sugar substitutes. Even so, a little tastes
sweet to me. So the intensity of sweetness is a matter of getting
used to a taste.

XiaoZhen said:

2Phat said:

http://www.slate.com/id/2165999/?GT1=10034

Quoted message said:

Just incase you ever wanted to know.

Thanks, the article is informative.

But I prefer honey to sugar substitutes. Even so, a little tastes
sweet to me. So the intensity of sweetness is a matter of getting
used to a taste.

Honey is *identical* to white sugar in it's effects biochemically.
When either hit the stomach, they are transformed to glucose and
fructose. Same is true of all the sugar syrups: molasses, maple
syrup, etc.

Fructose is likely the WORST sugar for many people. It effects bg
minimally, because it doesn't convert to glucose easily (it has a 5-
ring structure rather than a 6-ring structure like all the other
monosaccharides).

Used to be highly recommended for diabetics because of it's minimal
effect on bg. Problem is what happens to most of the fructose you
eat, since it's not turned into bg... the liver removes it from the
blood and converts it to fat.

This made lots of sense from an evolutionary viewpoint, when humans
had lots of fruit available in fall to stockpile calories for winter.
Unfortunately, evolution hasn't caught up with us having grocery
stores and refrigerators available year-round.

If you're low-carbing, all the sugar syrups are just as bad as white
sugar. Either use non-caloric sweeteners or no sweeteners.

If you're not low-carbing, the primary benefit of syrups are the
specific tastes they give to different foods.